Chicken on a beer can

Ingredients for 2 servings:

• 1 chicken (approx. 1400 g)
• 1 can of beer (500 ml)
• 1 clove(s) garlic
• 1 large onion(s)
• some water for the casserole dish
• some mustard
• some Maggi
• some salt and pepper
• some sweet paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Beer Can Chicken à la Nathalie, the juiciest chicken there is

First, wash the chicken thoroughly. Then preheat the oven to 150°C (fan oven). Now open the beer can and remove 1/3 of the beer. Then chop the garlic clove and half an onion and add them to the can. Also add some pepper, salt, Maggi, and paprika powder to the can. Mix together the mustard, Maggi, salt, pepper, and paprika powder to taste and coat the chicken well. Now place the chicken on the beer can with the underside. Tuck the other half of the onion into the chicken’s neck to prevent steam from escaping too quickly. Pour some water into a casserole dish and place the chicken on top of the beer can. Then place the casserole dish with the chicken in the oven. The water helps clean the casserole dish more quickly and easily, as it prevents the fat from burning. Bake for 75-90 minutes. Note from Chefkoch.de: In response to inquiries from concerned consumers about whether the beer cans are even suitable for this use, the North Rhine-Westphalia Consumer Protection Agency (VNRW) has requested a corresponding investigation from the Federal Institute for Risk Assessment (BfR). The result: The institute strongly advises against this type of preparation – the high temperatures, fat, and alcohol vapors can cause printing inks and can varnish to dissolve and decompose, leaching into the food: “It can be assumed that the heat from grilling and frying releases harmful substances from the printed exterior and the coated interior of the beer can, which then migrate into the chicken meat.” The conclusion: Those who would rather avoid the questionable “flavor” of inks and varnish should prepare “beer butt chicken” or other variations of “drunken chicken” using a special chicken roaster with a liquid container.